Pasta Carbonara Recipe
Pasta Carbonara is a rich, delicious dish. This is my version- feel free to tweek it any way you want!
Prep Time: 1 hour
1 pound linguini
2 tablespoons butter
6 ounces thick cut bacon or pancetta, diced
1 tablespoon chopped shallots
1/2 cup diced sweet onions
1 cup heavy cream
1/2 cup pasta water
1 bunch chopped fresh parsley
3 tablespoons chopped Italian flat-leaf parsley
½ teaspoon fresh grated nutmeg
Salt and pepper to taste
In a stainless steel bowl, beat the 3 eggs, grated cheese, cream, nutmeg and parsley- set aside.
Place the butter in a large skillet over medium heat. Add the bacon, and cook until it becomes crispy and brown. Remove the bacon and set on a paper towel. Add the sweet onions and garlic to the pan and cook for approximately 2 to 3 minutes, or until caramelized.
Cook the pasta in a large pot of water with 2 tablespoons of salt. After the pasta is cooked strain and set aside- reserve ½ cup of the pasta water.
Place the cooked linguini in the skillet over low heat- deglaze with the pasta water making sure to scrape all the bits off the bottom of the pan.
Add the egg mixture and reserved bacon to the pasta continuing to stir.
Add salt and pepper- taste for seasoning preference.
Cook for 2-3 additional minutes.
Remove from the pan, garnish with grated cheese, bacon, and chopped Italian parsley.
Chef Chuck Kerber